slow cooker stuffing
You know those days? The ones where the to-do list feels a mile long, you’re juggling work calls, school pickups, and suddenly realize dinner is STILL not planned? Yeah, those happen to me too, even though I live and breathe food. It’s on those whirlwind evenings that a particular recipe always saves the day, and honestly, it’s become a bit of a legend in our house. I’m talking about my Slow Cooker stuffing. Now, I know what you might be thinking – stuffing? In a slow cooker? Isn’t that… sacrilege? But hear me out, because this isn’t just *any* stuffing; it’s moist, deeply flavorful, and requires about 15 minutes of active prep time. Forget soggy bread or dried-out edges; this method yields a wonderfully tender crumb that’s infused with all the savory goodness you could ever want. It’s like the cozy hug of a traditional stuffing, but with a modern, stress-busting twist that makes it an absolute lifesaver. Honestly, it’s quickly becoming my go-to for holidays, busy weeknights, and pretty much any time I crave that comforting, savory goodness without turning on the oven.
What is slow cooker stuffing?
So, what exactly *is* Slow Cooker stuffing? Think of it as your favorite classic bread stuffing, but instead of battling oven temperatures and timing, you let your trusty slow cooker do all the heavy lifting. The magic happens because the slow cooker creates this wonderfully humid environment. This means no more dry, crumbly stuffing that tastes like it spent too long under the broiler! Instead, the bread cubes absorb all those glorious savory juices from the broth, herbs, and aromatics, resulting in a wonderfully moist and tender texture that’s almost custardy in parts, but still holds its structure beautifully. It’s essentially a set-it-and-forget-it approach to a beloved side dish, perfect for those times when your oven is already packed with a turkey or casserole, or when you just want to free up precious counter space. The name itself, “slow cooker stuffing,” pretty much says it all: it’s your favorite holiday side, reimagined for ultimate ease and incredible, consistent results.
Why you’ll love this recipe?
What are some of the reasons I love Slow Cooker stuffing?flavor is out of this world. Because everything simmers gently in the slow cooker, all those savory herbs like sage and thyme, the sweet onions, the rich broth, and the slightly crisp bread get to really meld together. It’s a deep, comforting flavor that just screams home cooking. Then there’s the sheer simplicity. I’m talking minimal chopping, minimal stirring, and virtually no babysitting required. You literally toss most of the ingredients in, give it a stir, and let the cooker work its magic. This makes it an absolute godsend during busy holiday seasons or chaotic weeknights. I’ve made it countless times, and it never fails to impress, even my pickiest eaters who usually have very strong opinions about stuffing! It’s also incredibly cost-efficient. Most of the ingredients are pantry staples or very budget-friendly, making it a delicious way to elevate a meal without breaking the bankversatility! This stuffing is perfect not just as a side dish for Thanksgiving or Christmas, but it’s also fantastic piled high on leftover turkey sandwiches, or even served as a hearty vegetarian main with a side salad. What I love most about this particular recipe, though, is how consistently perfect it turns out. No more guessing games with oven times or worrying about it drying out. It’s just pure, comforting goodness every single time, and that’s something truly special to me. It’s become the benchmark against which I judge all other stuffings now, and I think you’ll feel the same way!
How to Make Slow Cooker Stuffing
Quick Overview
This method is brilliantly simple: we’re essentially creating a savory bread pudding in your Slow Cooker. You’ll start by sautéing some aromatics to build a flavor base, then toss everything together – cubed bread, sautéed veggies, herbs, and broth – into the slow cooker. Let it cook low and slow until it’s perfectly tender and infused with flavor. The result is an incredibly moist, deeply savory stuffing that requires minimal effort and frees up your oven for other dishes. It’s perfect for busy holidays when you need every bit of kitchen space and time you can get!
Ingredients
For the Main Batter:
* Bread: 1 pound day-old bread, cubed into 1-inch pieces. I love using a mix of challah or brioche for a touch of sweetness and richness, alongside a good sourdough for a little tang. Stale bread is key here; it absorbs liquid better without turning completely mushy. You can also use French bread or a sturdy white bread. Make sure it’s truly day-old or even two days old for the best texture. Toasting it slightly in the oven can also help if your bread isn’t quite stale enough.
* Vegetable Broth: 3 cups. Use a good quality low-sodium vegetable or chicken broth. The quality of your broth really impacts the final flavor, so pick one you love the taste of on its own. You might need a little more or less depending on how much your bread absorbs.
* Eggs: 3 large eggs, lightly beaten. These act as a binder, giving the stuffing a lovely custardy texture without being heavy. Make sure they are at room temperature if possible.
* Butter: 4 tablespoons unsalted butter, melted. For richness and that classic savory flavor. You can also use a good quality olive oil if you prefer, though butter really adds a wonderful depth.
* Salt: 1 teaspoon, or to taste. Adjust based on the saltiness of your broth.
* Black Pepper: 1/2 teaspoon, freshly ground. Adds a nice little kick.
For the Filling:
* Onion: 1 large yellow onion, finely chopped. Sautéing this first is crucial for mellowing its sharpness and bringing out its natural sweetness. You could also use shallots for a slightly milder, sweeter flavor.
* Celery: 2 ribs celery, finely chopped. Adds that classic stuffing aromatic base. Don’t skip this, it makes a big difference! Make sure to chop it relatively small so it softens nicely.
* Garlic: 2 cloves garlic, minced. Because, well, garlic! It adds another layer of savory goodness that just can’t be beat.
* Fresh Herbs: 2 tablespoons fresh sage, chopped; 1 tablespoon fresh thyme leaves; 1 teaspoon fresh rosemary, chopped. Fresh herbs are non-negotiable for that vibrant, authentic stuffing flavor. If you absolutely must use dried, use about a third of the amount (2 teaspoons sage, 1 teaspoon thyme, 1/4 teaspoon rosemary) and add them with the broth.
For the Optional Glaze (highly recommended!):
* Butter: 2 tablespoons unsalted butter, melted.
* Poultry Seasoning: 1 teaspoon. This gives it that authentic, slightly more complex stuffing flavor. It’s a blend of sage, thyme, marjoram, rosemary, and nutmeg, and it works wonders here.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, you want to prep your slow cooker. I like to lightly grease the inside with butter or cooking spray to prevent any sticking. For this recipe, you don’t need to preheat the slow cooker itself, but you will want to sauté your aromatics. Heat a tablespoon of the butter (or olive oil) in a skillet over medium heat. Add the chopped onion and celery and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Don’t let them brown too much; we just want them tender. Stir in the minced garlic and cook for another minute until fragrant. This step is super important for developing a deep flavor base, so don’t rush it!
Step 2: Mix Dry Ingredients
In a very large bowl – and I mean LARGE, trust me, you’ll thank me later – combine your cubed bread, the sautéed onion, celery, and garlic mixture, and all of your fresh herbs. Give it a good stir to distribute everything evenly. If you’re using dried herbs, you can add them now with the bread. This is where the foundation of our delicious stuffing starts to come together!
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the lightly beaten eggs, melted butter, vegetable (or chicken) broth, salt, and pepper. Whisk until everything is well combined and there are no streaks of egg yolk or white. This mixture is going to bring all the dry ingredients together into a cohesive, flavorful stuffing.
Step 4: Combine
Pour the wet ingredients over the bread mixture in the large bowl. Gently fold everything together with a spatula or large spoon until the bread cubes are evenly moistened. You don’t want to mash the bread, just ensure everything is coated. Some pieces might break up a bit, and that’s totally fine – it adds to the texture. It should look like a well-hydrated, savory bread mixture. If it seems a bit dry, you can add another splash of broth, but be careful not to make it too wet.
Step 5: Prepare Filling
This step is already done in Step 1! The sautéed onion, celery, garlic, and fresh herbs are your flavor-packed filling components that are mixed in with the bread. No extra steps needed here, just enjoy the aromatic magic you’ve already created.
Step 6: Layer & Swirl
Transfer the moistened bread mixture into your prepared slow cooker. Spread it out as evenly as possible. Don’t pack it down too tightly; we want the steam to circulate. If you’re feeling fancy and want to add a little visual appeal before cooking, you can drizzle a little extra melted butter over the top, but it’s purely optional.
Step 7: Bake
Cover the slow cooker and cook on LOW for 2.5 to 3.5 hours, or on HIGH for 1.5 to 2.5 hours. The exact time will depend on your slow cooker. You’re looking for the stuffing to be heated through, tender, and slightly set. The edges might be a little firmer, while the center will be wonderfully moist and almost pudding-like. To check for doneness, you can insert a knife into the center; it should come out mostly clean, or with just a few moist crumbs. Avoid the temptation to lift the lid too often, as this releases heat and prolongs cooking time!
Step 8: Cool & Glaze
Once the stuffing is cooked, turn off the slow cooker. If you want that extra boost of flavor and shine, now’s the time for the glaze. In a small bowl, whisk together the 2 tablespoons of melted butter and the poultry seasoning. Drizzle this mixture evenly over the top of the hot stuffing in the slow cooker. Let it sit, covered, for about 10 minutes to allow the glaze to soak in and the flavors to meld further. This little step makes a surprisingly big difference in the final flavor profile and appearance.
Step 9: Slice & Serve
Carefully remove the stuffing from the slow cooker. You can serve it directly from the slow cooker insert if you like, or gently scoop it out onto a serving platter. For best results, let it cool for about 5-10 minutes before serving. This allows it to set up a bit more, making it easier to scoop and serve. It will be incredibly fragrant and appealing!
What to Serve It With
This slow cooker stuffing is so versatile, it’s honestly good with just about anything, but here are some of my favorite pairings. For Breakfast, I love serving a scoop alongside scrambled eggs and some crispy bacon or sausage. It’s a hearty start to the day that feels incredibly indulgent. The savory notes are just fantastic with the richness of eggs and pork! For Brunch, it’s elevated when paired with roasted chicken, a vibrant green salad, and maybe even some poached eggs. Imagine a beautifully plated dish with tender chicken, fluffy stuffing, and a perfectly runny yolk – pure bliss! As Dessert? Okay, hear me out! While it’s not sweet, a small, perfect portion can be a wonderful savory counterpoint to a lighter, fruit-based dessert like a berry crumble or a lemon tart. It’s a delightful way to balance out richer flavors. And for Cozy Snacks, this stuffing is a dream. I love serving it warm on a chilly evening with a side of cranberry sauce or even just a dollop of sour cream. It’s the ultimate comfort food, perfect for curling up with a good book and a mug of tea. My family also loves it piled high on leftover turkey sandwiches, especially the next day after the flavors have really settled in. Honestly, the possibilities are endless, and it always makes whatever it’s served with feel a little more special and a lot more delicious.
Top Tips for Perfecting Your Slow Cooker Stuffing
Over the years, I’ve learned a few tricks that take this already-easy recipe from good to absolutely phenomenal. First, Zucchini Prep isn’t a factor here since we’re not using zucchini, but for the bread, make sure it’s genuinely stale! If your bread is fresh, cube it and spread it on a baking sheet for about 15-20 minutes at 300°F (150°C) to dry it out a bit. This is crucial for absorbing liquid without becoming mushy. For Mixing Advice, remember to fold gently. Overmixing can break down the bread too much and lead to a dense, pasty stuffing. You want to moisten the bread, not create a mush. If your mixture looks a little too wet, don’t panic; the slow cooker will absorb some of the moisture. The goal is a tender, slightly custardy texture, not a dry crumb. When it comes to Swirl Customization, while this recipe doesn’t typically involve swirling, you can absolutely add ingredients like sautéed mushrooms, cooked sausage, or even a handful of dried cranberries to the mixture before cooking for added texture and flavor. Just ensure they are evenly distributed. For Ingredient Swaps, if you don’t have fresh herbs, dried herbs are an option, but remember to use about one-third the amount. Also, feel free to use chicken broth instead of vegetable broth if you prefer a richer, more traditional flavor. For Baking Tips, pay attention to your slow cooker. Some run hotter than others. The times I’ve provided are a guideline; your stuffing is done when it’s heated through and has a tender, set consistency. Avoid the temptation to lift the lid too often, as this can really mess with the cooking time. Lastly, Glaze Variations are fun! If you don’t have poultry seasoning, a mix of extra sage and thyme works well. You could also drizzle a little melted butter mixed with a pinch of smoked paprika over the top for a different flavor profile. Remember, the goal is to add a little extra richness and aromatic depth.
Storing and Reheating Tips
Storing this delicious slow cooker stuffing is pretty straightforward, and thankfully, it holds up beautifully. If you happen to have any leftovers (which is rare in my house!), you can store it at Room Temperature for no more than two hours after it’s finished cooking. After that, it’s best to refrigerate it. For Refrigerator Storage, allow the stuffing to cool completely before transferring it to an airtight container. It will keep well in the fridge for about 3-4 days. Make sure it’s properly sealed to prevent it from drying out or picking up any unwanted odors from other foods. If you plan to keep it longer, Freezer Instructions are your friend. Wrap cooled stuffing tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe container. It can stay frozen for up to 2-3 months. To thaw, transfer it from the freezer to the refrigerator overnight. For Glaze Timing Advice, I recommend adding the glaze *after* cooking and just before serving or storing. If you glaze it and then refrigerate or freeze, the glaze might become a bit sticky or less vibrant. For reheating, the best method depends on how you stored it. Reheating from the refrigerator: place the stuffing in a microwave-safe dish and heat on medium power, stirring occasionally, until heated through. You can also reheat it gently in a covered oven-safe dish at 350°F (175°C) for about 15-20 minutes, adding a splash of broth if it seems dry. Reheating from frozen: thaw overnight in the fridge, then reheat as above. If reheating directly from frozen in the oven, it will take longer, probably 30-40 minutes, covered, at 350°F (175°C).
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite way to make stuffing, made ridiculously easy and unbelievably delicious thanks to the magic of the slow cooker. It’s proof that you don’t need to spend hours fussing over a side dish to get incredible flavor and texture. This recipe is perfect for anyone looking to simplify their holiday cooking, impress guests with minimal effort, or just enjoy a wonderfully comforting meal on any given night. The moist, tender crumb and the rich, savory herb flavors are truly something special, and I just know you’re going to love it as much as my family does. If you’re a fan of classic flavors but crave convenience, this slow cooker stuffing is an absolute game-changer. Don’t be afraid to experiment with add-ins like mushrooms or sausage – it’s a wonderfully forgiving recipe! I hope this brings a little extra ease and a whole lot of deliciousness to your table. I can’t wait to hear how yours turns out! Please leave a comment below and tell me your favorite part, or any fun variations you try!
Easy Pear Sausage Stuffing Slow Cooker
Ingredients
Main Ingredients
- 1 pound Italian sausage
- 1 medium onion chopped
- 2 apples peeled, cored, and chopped
- 0.5 cup dried cranberries
- 4 cups stale bread cubes from a loaf of crusty bread
- 0.5 cup chicken broth
- 0.25 cup melted butter
- 1 teaspoon sage dried
- 0.5 teaspoon thyme dried
- 0.25 teaspoon black pepper freshly ground
- 0.25 teaspoon salt
Instructions
Preparation Steps
- In a skillet over medium heat, cook the Italian sausage until browned. Drain off any excess grease and transfer the sausage to a large bowl.
- Add the chopped onion and chopped apples to the same skillet and cook until softened, about 5-7 minutes. Add to the bowl with the sausage.
- To the bowl, add the dried cranberries, stale bread cubes, chicken broth, melted butter, sage, thyme, black pepper, and salt. Stir everything together until well combined.
- Transfer the mixture to a slow cooker. Cover and cook on low for 2-3 hours, or until heated through and the bread is tender.
- Stir before serving.
